NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp arrowroot powder

2 tsp avocado oil

0.25 cup orange juice

1 tbsp tamari

1 tsp honey

1 tsp ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and pat them thoroughly dry with a paper towel.

• 2

  In a small bowl, toss the chicken with the arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  In a separate small jar, whisk together the orange juice, tamari, honey, grated ginger, and minced garlic to create the glaze.

• 4

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 5

  Add the chicken to the skillet in a single layer and cook for 3-4 minutes per side until golden brown and cooked through.

• 6

  Remove the chicken from the pan and set aside, then add the broccoli florets and sliced red bell pepper to the same pan.

• 7

  Sauté the vegetables for 3-5 minutes until they are tender-crisp and bright in color.

• 8

  Return the chicken to the pan and pour the orange sauce over the mixture.

• 9

  Stir constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze that coats every piece.

• 10

  Serve immediately while hot and the chicken is at its crispiest.